The combination of flavors in each one of these mini muffins really packs a punch! It’s a delightful combo of sweetness from the honey, a bit of heat from the jalapeños and hearty cornmeal. These are perfect side to serve with tacos or any Mexican dish. Try pairing them with the Crockpot Chicken Tacos we featured on the blog last week!
Servings: 16 (recipe will make a total of 32 mini muffins)
Size: 2 mini corn muffins
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Rating: 5 stars – Excellent!
2/3 cup yellow cornmeal
¼ cup flour
¾ tsp. baking powder
½ tsp. sugar
⅛ tsp. baking soda
¼ tsp. salt
1 egg, lightly beaten
½ cup milk
¼ cup honey
2 Tbsp. unsalted butter, melted
2 large jalapeños, seeded and diced
½ cup shredded cheddar cheese, reduced-fat
Directions:
Preheat the oven to 375°. Lightly grease a mini muffin tin with cooking spray. Combine the cornmeal, flour, baking powder, sugar and salt in a medium bowl. In a separate, larger bowl combine the egg, milk, honey and melted butter with a whisk. Add the dry ingredients to the large bowl and stir until well mixed. Fold in the jalapeños and cheddar cheese with a spatula. Fill each muffin tin about 2/3 full. Bake for 10-12 minutes or until the muffins are golden brown and a toothpick comes out clean.
Tip:
Serving these warm are a MUST! Although you can save time and make these ahead of time, they really are best when they are just out of the oven. Of course you can pop them back in oven to warm them up just before you are ready to sit down too!
XOXO Megan
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